Bacon Wrapped Shrimp

Submitted by PotatoLovingSisters

"Can't go wrong with anything wrapped in bacon. Bacon-Wrapped Shrimp with Grilled Corn & White Cheddar Cheese Grits. This recipe was featured on Top Chef Season 3."

 

• Ready In: 1hr 15mins
• Ingredients: 25
• Serves: 6

ingredients

• Shrimp

• 18 black tiger shrimp, peeled and deveined
• 1⁄2 tablespoon kosher salt
• 9 slices bacon
• 2 teaspoons cracked black pepper
• grapeseed oil, for searing

• Grits

• 2 quarts chicken stock
• 1 quart milk
• 1⁄8 cup unsalted butter
• 1 quart quick-cooking grits
• 2 cups grilled corn kernels
• 1 cup poblano pepper, small diced
• 2 cups aged white cheddar cheese
• 3 tablespoons chopped cilantro
• 2 tablespoons kosher salt
• 2 tablespoons cracked black pepper

• Chipotle-Tomato Butter

• 1⁄2 yellow onion, chopped
• 2 tablespoons chopped garlic
• 3 roma tomatoes, chopped
• 3 tablespoons chipotle chiles in adobo
• 1 teaspoon black peppercorns
• 2 cups chicken stock
• 1⁄4 cup unsalted butter
• 1⁄2 bunch cilantro
• 1 lemon, juice of
• 2 teaspoons kosher salt

directions

1. Shrimp Prep:

2. Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.

3. Grits Prep:

4. Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.

5. For the Chipotle-Tomato Butter Sauce:

6. In a saucepot, sauté onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.

7. To Plate:

8. Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.